Old-fashioned pot of beans and cornbread

There’s something comforting about the simplicity of a pot of beans simmered to perfection, paired with a slice of golden cornbread. This classic combination has nourished families for generations, offering a hearty, filling meal that’s both economical and satisfying. Perfect for a cozy dinner or a casual gathering, this dish is as easy to make as it is delicious.

Recipe

For the Beans:

• 2 cups dried pinto beans
• 1 onion, diced
• 2 cloves garlic, minced
• 6 cups water or broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 bay leaf

For the Cornbread:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup buttermilk
• 1/4 cup melted butter
• 1 egg, beaten

Instructions:

Beans:

1. Rinse the dried beans under cold water, then place them in a large pot. Cover with water and soak overnight.
2. Drain and rinse the beans, then return them to the pot. Add the diced onion, garlic, water or broth, salt, pepper, and bay leaf.
3. Bring to a boil, then reduce the heat to low. Cover and simmer for 2-3 hours, or until the beans are tender.
4. Remove the bay leaf before serving.

Cornbread:

1. Preheat your oven to 400°F (200°C). Grease an 8-inch square baking dish.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
3. Stir in the buttermilk, melted butter, and beaten egg until just combined.
4. Pour the batter into the prepared dish and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
5. Let cool slightly before serving with the beans.

Storing and Preserving

Store leftover beans in an airtight container in the refrigerator for up to 4 days, or freeze them for up to 3 months. Cornbread can be kept at room temperature for 2 days, or in the fridge for up to a week. Reheat beans gently on the stovetop, and warm cornbread in the oven for the best texture.

Common Mistakes and Troubleshooting

1. Not soaking beans: This can lead to uneven cooking. Always soak beans to ensure they cook evenly.
2. Undercooked beans: If your beans aren’t tender after the recommended time, continue simmering and check every 15 minutes.
3. Dry cornbread: Be sure not to overbake, as this can result in a dry texture.
4. Over-salting: Season the beans towards the end of cooking, as flavors concentrate over time.
5. Dense cornbread: Avoid overmixing the batter to keep the cornbread light and fluffy.

FAQs

1. Can I use canned beans?
   Yes, but reduce the cooking time to just heat through the canned beans.
2. What type of beans can I use?
   Pinto beans are traditional, but navy or black beans work well too.
3. Can I make cornbread without buttermilk?
   Substitute with regular milk plus 1 tablespoon of vinegar or lemon juice.
4. Is it possible to make this dish vegetarian?
   Absolutely! Use vegetable broth instead of water or meat-based broths.
5. Can I add other ingredients to the beans?
   Yes, feel free to add smoked ham, bacon, or vegetables for extra flavor.

Old-fashioned pot of beans and cornbread is a timeless dish that embodies comfort and simplicity. With minimal ingredients and straightforward preparation, it’s a go-to meal for any day of the week. Whether you’re feeding a crowd or just want something hearty for dinner, this classic combo never disappoints. Enjoy the warmth of tradition in every bite!